Starbucks Pumpkin Bread Copycat Recipe
Bake your own moist and flavorful Starbucks Pumpkin Bread at home! This easy copycat recipe delivers the same spiced flavor and tender crumb as your favorite coffeehouse treat. Perfect for fall mornings and holiday baking.
I often make a batch of cookies, cakes, or sweet breads for our coffee time at church. Since it’s fall, I baked something seasonal and autumn-ish – pumpkin bread. But it’s not just any pumpkin bread – I made a copycat recipe from Starbucks! I have made a few Starbucks copycat recipes here on the blog, so I’d like to add this one to my collection, as I love their sweet treats.
If you want to try other Starbucks copycat recipes, check out our absolutely scrumptious Starbucks Oat Fudge Bars, Starbucks Pumpkin Muffins, and, of course, the classic Starbucks Banana Walnut Bread. The latter is actually the official recipe from Starbucks, so you get a bonus here!
Needless to say, I came home empty-handed, but the kids, especially, loved the pumpkin bread. They couldn’t have enough of it!
And during fall, it’s wonderful to wake up to the aroma of warm pumpkin spice and the soft, tender bite of a slice of Starbucks Pumpkin Bread. As the leaves turn golden and the air cools, this Starbucks-inspired pumpkin loaf becomes the ultimate treat to pair with a cup of coffee or tea. With this easy copycat recipe, you can recreate that bakery-style pumpkin bread right in your own kitchen—moist, rich, and full of cozy fall spices.
Why You’ll Love This Starbucks Pumpkin Bread
This recipe checks every box for a delicious fall loaf:
- Moist texture: Thanks to pumpkin purée, vegetable oil, and sour cream, this pumpkin bread stays soft for days.
- Perfectly spiced: A blend of cinnamon, ginger, and pumpkin pie spice recreates that signature Starbucks flavor.
- Simple ingredients: No fancy tools—just pantry staples.
- Beautiful presentation: Topped with crunchy pumpkin seeds (pepitas), it looks as good as it tastes.
Whether you’re making it for brunch, gifting it to friends, or enjoying it with your favorite latte, this Starbucks Pumpkin Bread Copycat Recipe will become a seasonal favorite.
Ingredients for Starbucks Pumpkin Bread
To make this bakery-style loaf, you’ll need:
- 1 cup pumpkin puree – gives the bread its distinctive flavor and moisture.
- 1¼ cups granulated sugar – ensures sweetness and a soft crumb.
- ¼ cup packed light brown sugar – ensures sweetness and a soft crumb.
- ½ cup vegetable oil – keeps the bread’s texture rich and tender, while also adding moisture.
- 2 large eggs, room temperature – binds the ingredients together.
- ¼ cup sour cream – adds slight tang and tenderness.
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons ground cinnamon – brings the classic autumn aroma.
- 1 teaspoon ground ginger – brings the classic autumn aroma.
- 1 teaspoon pumpkin pie spice – brings the classic autumn aroma.
- Pumpkin seeds (pepitas), for topping – for extra texture and crunch.
How to Make Starbucks Pumpkin Bread
Follow these simple steps for the best results:
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
For an extra-moist loaf, place an oven-safe dish filled with hot water on the lower rack while baking. This steam trick helps your pumpkin bread stay soft and prevents cracks. If any cracks develop, don’t worry, it won’t affect the taste.
Step 2: Whisk the Wet Ingredients
In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, sour cream, and vanilla until smooth and glossy.
Step 3: Combine the Dry Ingredients
In another bowl, sift together flour, baking soda, baking powder, cinnamon, ginger, and pumpkin pie spice. Sifting keeps the loaf light and evenly textured.
Step 4: Mix and Fold
Gradually fold the dry mixture into the wet mixture until just combined. Overmixing can make the bread dense, so stir only until the flour disappears.
Step 5: Bake the Loaf
Pour the batter into the prepared loaf pan. Smooth the top and sprinkle with pumpkin seeds for that iconic Starbucks look.
Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean. If, at 50 minutes, it’s starting to get dark in color, place a foil tent on top and continue to bake until it’s done, based on the toothpick test.
Step 6: Cool and Serve
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Once fully cooled, slice and enjoy.
Tips for the Best Copycat Starbucks Pumpkin Bread
- Use pure pumpkin puree. Avoid pumpkin pie filling—it contains added sugar and spices that will alter the flavor.
- Don’t skip the steaming trick. That extra moisture makes this copycat version incredibly soft.
- Store properly. Wrap tightly in plastic wrap or foil; it stays moist for up to four days at room temperature or a week refrigerated.
- Freeze extra slices. Freeze individual portions, then reheat in the microwave for a quick pumpkin fix anytime.
Serving Suggestions
Pair your fresh-baked pumpkin bread with a latte or cup of hot chai for the ultimate cozy breakfast. It also makes a wonderful gift wrapped in parchment and tied with twine—perfect for fall gatherings, Thanksgiving brunches, or homemade holiday baskets.
For a fun twist, spread a layer of maple cream cheese frosting or a dusting of powdered sugar before serving. The subtle sweetness highlights the spiced pumpkin flavor beautifully.
Each slice of this homemade Starbucks-style pumpkin bread delivers comforting flavor without preservatives. You can even lighten it up by using Greek yogurt instead of sour cream or swapping half the vegetable oil for applesauce.
Frequently Asked Questions (FAQ)
What makes Starbucks Pumpkin Bread so moist?
The combination of pumpkin puree, vegetable oil, and sour cream ensures a tender, rich crumb that stays delicious for days.
Can I make this recipe without pumpkin seeds?
Yes. The pepitas add visual appeal and crunch, but you can omit them or replace them with chopped nuts like walnuts or pecans.
How do I store Starbucks Pumpkin Bread?
Store at room temperature for up to four days, or refrigerate for up to a week. You can also freeze slices for up to three months.
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling already contains sugar and spices, which would make the loaf overly sweet and affect texture.
How can I make this recipe dairy-free?
Swap sour cream with a plant-based yogurt alternative and ensure your sugar and spices are vegan-friendly.
What should I serve with this pumpkin bread?
Enjoy it alongside coffee, chai, or hot cocoa. It also pairs beautifully with apple butter or cinnamon cream cheese spread.
Can I use homemade pumpkin puree?
Yes, but make sure to drain excess liquid so the batter isn’t too wet.
Why do you add water in the oven?
The steam helps keep the bread moist and prevents cracking on top.
Can I make this gluten-free?
Yes—use a 1:1 gluten-free flour blend. Add ½ tsp xanthan gum if your blend doesn’t contain it.
This Starbucks Pumpkin Bread Copycat Recipe brings all the cozy coffeehouse flavors home—soft, sweet, and irresistibly spiced. Whether you’re baking it for fall weekends or holiday gatherings, this loaf captures everything you love about Starbucks’ most popular seasonal treat.
Starbucks Pumpkin Bread (Copycat Recipe)
Ingredients
- 1 cup pumpkin puree
- 1 1/4 cup granulated sugar
- ¼ cup, packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- ¼ cup sour cream
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp pumpkin pie spice
- Pumpkin seeds (pepitas), for topping
Instructions
- . Preheat oven to 350°F (175°C). Grease and line a 9×5-inch (23×13 cm) loaf pan with parchment paper.
- Prepare oven with water: Place an oven-safe baking dish filled with hot water on the lower rack of your oven. Do not place the pumpkin bread pan inside the water bath. This creates steam, helping the bread stay moist.
- Wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, light brown sugar, vegetable oil, eggs, yogurt, and vanilla until smooth.
- Dry ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, and pumpkin pie spice.
- Combine: Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
- Bake: Pour batter into the prepared loaf pan. Smooth the top with a spatula and sprinkle pumpkin seeds evenly on top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For extra Starbucks-style texture, press a few pumpkin seeds into the batter just before baking.
- Sour cream adds moisture and tenderness, but yogurt works as well.
- Allow the loaf to cool fully before slicing to avoid a gummy texture.
- Drizzle with a vanilla glaze or cream cheese frosting for a bakery-style finish.
- Add ½ cup (60 g) of chopped walnuts or pecans to the batter.
- Divide the batter into mini loaf pans; bake 25–30 minutes.
- Pumpkin bread tastes even better the next day after the spices have settled.
- A light-colored metal loaf pan bakes more evenly than glass or dark pans, which can brown the edges too quickly. If using glass, reduce the oven temp by 10–15°F (5–10°C).
- Insert a toothpick or skewer in the center. A few moist crumbs are okay, but no wet batter should stick.
- Overworking the batter develops gluten, making the bread dense instead of tender. Mix just until no streaks of flour remain.
- Add 1 teaspoon of extra pumpkin pie spice or a pinch of nutmeg/cloves for stronger fall spice notes.
- Once cooled, wrap the loaf in foil overnight. This traps moisture and keeps the crust from getting too firm.
- Leave the loaf uncovered for the first day. The pepitas will stay crunchy instead of softening.
- Oil gives a moister texture closer to Starbucks’ version. Butter can be used instead for a richer flavor, but the bread will be slightly less tender.
- Sprinkle a little coarse sugar on top, along with the pumpkin seeds, for a glossy, crunchy finish.
- To make muffins, divide the batter evenly among the muffin tins (lined or greased). Bake at 350°F (175°C) for 20–24 minutes.
- Use a serrated knife and wipe the blade between cuts for neat slices.
Your steaming trick is next level genius. Talk about the perfect way to ensure this quick loaf comes out perfectly soft and moist! I also love added touch of the pumpkin seeds on top. The loaf looks exactly like what you get at Starbucks, but even better because it’s homemade!
That steaming trick truly works! Thank you!!!